Custard-Filled Cornbread

Though we are into 2011 and the holidays are past, I want to share one more recipe from our Christmas Dinner.  Our friends Ron and Andrea brought this magical corn bread to our celebration garnering plenty of "Ooooohs" and "Aaaahs" as first bites were taken and finding most of us reaching for seconds soon after.

Taken from Marion Cunningham's The Breakfast Book, the commentary describes the bread with a "creamy, barely set custard" that will have formed just below the browned top.  Rich, decadent and oh so good, this cornbread is a wonderful weekend treat.

Knowing that I would want to blog much of the food we had that evening, I had no less than 4 photographic helpers in the kitchen!  Ron, food stylist extraordinaire, Devon and Charlotte photo and styling assistants and myself.  The scene was somewhat comical as we set the Prime Rib Roast on the side counter clearing away the area with the most space to photo this bread.  My husband was attempting to carve the roast, my friend Becky scooping roasted vegetables into the proper bowls, Mom and the kids setting water glasses on the table and the 4 of us, tripod between us with a light held overhead, styling our cornbread shot.  I have to admit that these are not my work, but that of my wonderful Holiday Photo Team!  My kitchen is not that big, and to say that it was a bit chaotic is an understatement.  But they got the shot!

Custard-Filled Cornbread

Marion Cunningham, The Breakfast Book

2 eggs

3 Tbs butter, melted

3 Tbs Sugar

1/2 tsp salt

2 cups milk

1 1/2 Tbs white vinegar

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 tsp baking powder

1/2 tsp baking soda

1 cup heavy cream

Preheat oven to 350º.  Butter an 8-inch baking dish (round our square) or pan that is about 2 inches deep  Put the buttered dish into the oven and let it get hot while you mix the batter.

Put the eggs into a mixing bowl and add the melted butter.  Beat until the mixture is well blended.  Add the sugar, salt, milk, and vinegar and beat well.  Sift into a bowl the flour, cornmeal baking powder and baking soda.  Add to egg mixture, mixing just until the batter is smooth and no lumps appear.

Pour the batter into the heated dish, then pour the cream into the center of the batter - don't stir!  Bake for 1 hour, or until lightly browned on top.  Serve warm.

The Girls... post photo shoot!